Dreamiest Carrot Cake

Dreamiest Carrot Cake
COMMENTS
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    [post_date] => 2017-11-16 09:11:16
    [post_date_gmt] => 2017-11-16 15:11:16
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    [post_title] => Dreamiest Carrot Cake
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    [post_modified] => 2017-11-17 16:16:34
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11.16
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TOTAL TIME :33minutes30minutes1hour
10-12slices
INGREDIENTS
  • DRY INGREDIENTS
  • 1 cup raw walnuts
  • 2 cups chickpea/garbanzo bean flour
  • 1 cup blanched almond flour
  • 1 tablespoon ground cinnamon
  • scant 1/2 teaspoon ground nutmeg
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded unsweetened coconut
  • WET INGREDIENTS
  • 2 packed cups pre-grated/shredded carrots
  • 1 8 oz container crushed pineapple in juice, NOT syrup
  • 1 cup maple syrup
  • 3 large room temperature eggs
  • 1/2 cup avocado oil
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins (optional)
  • CREAM CHEESE FROSTING
  • 16 ounces organic full fat cream cheese
  • 3/4 cup maple syrup
  • 1/2 cup (1 stick) unsalted room temperature butter
DIRECTIONS
CAKE INSTRUCTIONS
  1. Preheat oven to 375 degrees F and line a baking sheet with nonstick parchment paper. Spray a 10” deep quiche pan (ideally with removable bottom) with oil spray or grease with a thin layer of oil or butter. Add walnuts to baking sheet and roast for 10-12 minutes, or until fragrant and slightly darker in color. Set aside.
  2. In a large mixing bowl, whisk together all dry ingredients except coconut. Add grated carrots to a blender and pulse until they are broken into tiny bits but not pureed. Add to a medium mixing bowl, along with remaining wet ingredients. Whisk to thoroughly combine, then add to dry ingredients. Roughly chop walnuts and add 3/4 cup to the batter, along with shredded coconut.
  3. Add batter to pan and spread in an even layer. Bake for 33-35 minutes, or until a toothpick comes out mostly clean with still with some “goo” on it. Allow to cool at least 1 hour before removing from pan and slicing in two discs. I suggest using a large sharp knife and pushing it into the center of the cake (from the side), then gently, moving the knife in a circle. Then I suggest grabbing a thin flat cutting board or plate and pushing the top half onto it. Set halves aside to cool another 30 minutes before frosting.
FROSTING INSTRUCTIONS
  1. Combine all ingredients in the bowl of a standing mixer or in a mixing bowl, if using a hand held mixer. Start on the lowest setting and mix until ingredients are mostly incorporated. Increase the speed to high and mix until soft and fluffy, approximately 1 minute. Set aside until cake is ready for frosting. I don’t suggest refrigerating, or it will harden the frosting and make it difficult to spread.
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Previous Posts:

  • Ashley

    I can’t wait to make this cake! The only problem is I have an intolerance to walnuts (and most nuts). I can usually get away with throwing a little almond flour in a recipe along with several other ingredients but adding walnuts will leave me with discomfort for the day. Are the walnuts a necessary component to the recipe? Any other suggestions on what I can use in its place besides any nuts? Thank you!!

    • Laura Lea Goldberg

      Hi love! I think the walnuts are great for texture, but they are not absolutely necessary! You could substitute pumpkin seeds! But you don’t need to; I‎t will be delish without them!

      • Ashley

        Thanks so much! I will be making this for Thanksgiving with a dairy-free frosting =)

  • Cheryl

    I too am so excited to make this cake!! The only problem is I am allergic to pineapple. Would there be a substitute in place of this? Any suggestions on what I could use in it place? Thank you so much!!

    • Laura Lea Goldberg

      Hi!!! I think you could probably sub 1 cup mashed banana or applesauce! Let me know if you give it a try!

  • Roisin Jackman

    Im so excited to try this..mouth is watering already! Your book just arrived last week..all the way to Ireland eekkk!! Love your recipies

    • Laura Lea Goldberg

      That is so awesome! I hope you love it! Let me know XO

  • Brittany Groppel

    Hi! I’d love to try this recipe but I’m wondering if there’s a sub for garbanzo flour? I find that I bloat really bad with chickpeas and garbanzo beans so I’d like to avoid when possible. Thanks!! LOVE all your recipes! 🙂

    • Laura Lea Goldberg

      Hi! You can try something like oat or almond flour, but I haven’t tested I‎t, so I can’t say for sure! Let me know if you try something!

  • Leigh C.

    I’m really excited to try this CC! At my Whole Foods, all I could find was Chickpea/Fava Bean flour. Do you think this will be okay?

    • Laura Lea Bryant

      Yes that’s perfect! Let me know how it goes!

  • Tania

    I just made this carrot cake, and it is definitely a winner! The texture and flavor are amazing. Thank you, Laura Lea!

    • Laura Lea Bryant

      Eeekkk that is wonderful! So excited to hear it!

  • Laura

    Hi ! I dont have the 10” deep quiche pan can i divide it into two springform pans?

    • Laura Lea Bryant

      I’m not sure, as I’ve never tried it! If you do, you’ll need to adjust the baking time because the cakes will be thinner. Let me know if you give it a try!

  • Stacy Evans

    https://uploads.disquscdn.com/images/386b90d80cac151109edf3715b7f0afbb98e1cdf5505cad626fcd908dc7e4961.jpg https://uploads.disquscdn.com/images/386b90d80cac151109edf3715b7f0afbb98e1cdf5505cad626fcd908dc7e4961.jpg Made the Carrot Cake today and had to have a piece before Thanksgiving😂
    Carrot Cake has always been my favorite since I was a child, in fact it was always a request every birthday and for years my mom had to hand grate the carrots( no food processors ) I have to say this recipe is a 10!! Thank You !!

    • Laura Lea Bryant

      Hey Stacy!!! The cake looks BEAUTIFUL!! Thank you so much for taking the time to share a little bit of your personal history. I am so honored that the cake lived up to your memory!!! xo

  • Leslie Johnson

    I made this and it was perfect! I’m wanting to bring it in to work to share with my co-workers and thought cupcakes would be a more portable option. Would I need to adjust the bake time? Thank you!

    • Laura Lea Bryant

      Hi! Yes for sure. I’m not sure how long it would take, since I’ve never tested it. But maybe start at 15 mins and check every few mins until a toothpick comes out mostly clean but still with a tiny bit of batter on it! Let me know how they turn out!

      • Leslie Johnson

        Ok great, I’ll give it a try. Thank you!

  • SB Knizley

    I make my husband a carrot cake for his birthday every year, but I couldn’t find the recipe I usually use so I came on here to get your blueberry doughnut recipe (his other fave) and lucked up and saw the CC recipe!! So excited. Do you think this will work in a bundt cake pan?

    • Laura Lea Bryant

      Yayyy!!! I’ve never tried it in a bundt pan so I can’t say for sure, but I believe it will. It might need a longer baking time, so look out for that. And grease the bundt pan VERY well! let me know! xoxo

  • Joan Stone

    I made this in a baking pan,greased and lined with parchment paper and it did well. Flips out very easily for frosting. Only need 1/2 the frosting, and cook time is the same. Baked in a 9”x13” glass casserole dish.

    • Laura Lea Bryant

      Thank you for sharing, Joan! I know that will be helpful to other readers!

    • Karen Edenfield

      Hi! Did you still cut it in half and frost the middle or just frost the top? This sounds like it could be easier and still delicious!

      • Joan Stone

        I just frosted the top. Pretty thickly to add enough sweetness and moisture. I would use another 1/2-3/4 cup of toasted walnut pieces to sprinkle over the top in addition to the 3/4 cup toasted walnut pieces in the batter.

    • Laura Lea Bryant

      Thank you so much for sharing Joan!!! This is really helpful!

  • B_Cooking

    Hello! I’m excited to make this for a friend’s birthday. Can I substitute another oil for the avocado oil?

    • Laura Lea Bryant

      I haven’t tried it, but melted coconut oil or butter should be good options!

  • Karen Edenfield

    Hi. I tried this cake and I cannot figure out what I did wrong. I cannot get the middle to cook all the way through. I even bought the pan you suggested. Can there be such as thing as the carrots being too wet? I made a small crock to taste it along with the big cake and the cake is wonderful and tastes so good but I cannot get the regular sized one cooked in the middle. Any ideas? I cut it in half and am cooking it more on a cookie sheet. I dunno 🙂

    • Laura Lea Bryant

      Hi Karen!!! I am so sorry to hear that it didn’t turn out well! All else being equal, the only thing I can think is maybe your oven runs a little cooler, or your baking powder is stale? Otherwise, I’m not sure! Keep me posted if you try it again xoxo